Shallow Fried Fish Tempura With Two Sauces Recipe
Tickle your tastebuds with this delicious shallow fried fish tempura with two sauces, won't you? This compelling shallow fried fish tempura with two sauces is the main dish of choice for a winning meal. Use the freshest of fish available to get the most amazing shallow fried fish tempura with two sauces. How long will you resist your temptation for shallow fried fish tempura with two sauces ? Just go ahead and try it out now.
Ingredients
3 tablespoons reduced-sodium or regular soy sauce
2 tablespoons cider vinegar
1 1/2 teaspoons Oriental sesame oil
1/8 teaspoon red pepper flakes
1/2 teaspoon black pepper
2 quarter-size slices (1/4 inch thick) fresh ginger, unpeeled
1/4 cup mayonnaise
1/4 cup plain yogurt
3 tablespoons pickle relish, drained
1 pound firm-fleshed white fish fillet, such as scrod
'/3 cup cornstarch
2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
2 tablespoons water
1 cup vegetable oil
Directions
1 In a small bowl, combine the soy sauce, vinegar, sesame oil, red pepper flakes and 1/8 teaspoon of the black pepper. Mince the ginger and add it to the bowl. Set the ginger-soy sauce aside.
2 In another small bowl, combine the mayonnaise, yogurt, pickle relish and 1/8 teaspoon of the black pepper. Refrigerate the tartar sauce until serving time.
3 Cut the fish into 1 1/2-inch chunks.
4 In a medium bowl, combine the cornstarch, flour, baking powder, salt and the remaining 1/4 teaspoon black pepper. In a small bowl, beat the egg with the water. Stir the egg mixture into the dry ingredients and beat to blend.
5 In a small saucepan, warm the oil until hot but not smoking (375° on a deep-fat thermometer).
6 Meanwhile, dip the fish in the batter. When the oil is hot, add the fish in batches, without crowding, and cook until golden brown, about 3 minutes, turning the fish over once or twice as it cooks. Remove the fish chunks with a slotted spoon and drain them on paper towels. Keep the fish warm in a low oven while you cook the remaining batches.
2 In another small bowl, combine the mayonnaise, yogurt, pickle relish and 1/8 teaspoon of the black pepper. Refrigerate the tartar sauce until serving time.
3 Cut the fish into 1 1/2-inch chunks.
4 In a medium bowl, combine the cornstarch, flour, baking powder, salt and the remaining 1/4 teaspoon black pepper. In a small bowl, beat the egg with the water. Stir the egg mixture into the dry ingredients and beat to blend.
5 In a small saucepan, warm the oil until hot but not smoking (375° on a deep-fat thermometer).
6 Meanwhile, dip the fish in the batter. When the oil is hot, add the fish in batches, without crowding, and cook until golden brown, about 3 minutes, turning the fish over once or twice as it cooks. Remove the fish chunks with a slotted spoon and drain them on paper towels. Keep the fish warm in a low oven while you cook the remaining batches.
